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My mother loves this cake but this is her absolute favorite recipe! It is moist but not overly so its the perfect cake! Any cream cheese icing goes very nice on top of it. Don't know where my mom found this but it is definitely a keeper.
- Mix the sugar and vegetable oil together. The sugar will start to dissolve and add the vanilla then add the eggs one at a time. This is much wetter than creamed butter and sugar together and helps make the carrot cake moist.
- Next add in the flour, salt, baking soda and powder and your spices. After those are combined mix in the nuts and grated carrots.
- You can grate the carrots by hand or with a food processor. Peel them and cut off the top and bottom before grating for the cake. I usually grate by hand because the food processor grates the carrots finer than I like.
- Bake at 350 Farheinet in a 9x13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.